Burnt morita chilli and sesame seed salsa

40 minutes


Burnt morita and sesame seed salsa

  • 7 dried morita chillies
  • 1 fresh habanero chilli
  • 2 fresh jalapeño peppers
  • 10 plum tomatoes, skin-on
  • 20 garlic cloves, skin-on
  • 2 white onions, cut in half
  • 50ml of rapeseed oil
  • 1 1/3 tbsp of sea salt
  • 50ml of sherry vinegar
  • 3 tbsp of sesame seeds, lightly toasted


Light a barbecue or get a frying pan very hot. Add 1 tbsp of oil (if using a frying pan) and when hot, add the chillies, garlic, tomatoes and onion
Cook until char marks form on the garlic, onion and chillies. The chillies will cook first, slightly puffing up and crisping. The garlic will form black spots on the skin, after which it will need removing from the heat
Leave the tomatoes to cook until the skin is blistered and blackened. Let the onion continue cooking until black rings form on the skin and flesh, then remove. When cool, peel the garlic and onions
Add all of the ingredients to a high-powered blender with the salt and blitz to a purée. Add the sherry vinegar and the rest of the oil and blitz again. Stir in the sesame seeds – you should have a super smoky salsa with a deep tomato flavour and sharp acidic kick